7,151 light recipes

Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Refreshing chilled strawberry ginger soup with fresh berries and spicy warmth. Elegant cold fruit soup perfect for summer entertaining or light dessert.

Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that's low-calorie, dairy-free, and deeply satisfying.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Honey whole wheat oat bread with rolled oats, soy flour, and butter. A hearty, lightly sweet yeast bread that makes two loaves.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.

Sangria blush made with white zinfandel, fresh orange juice, and lime. A light, fruity wine punch served over ice with sliced citrus.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.